Ingredients
Crust
- 3 oz graham crackers, crushed 85 g; crushed fine
- 3 tbsp unsalted butter, melted 42 g
Filling
- 8 oz full-fat cream cheese, room temperature 226 g; block, not spreadable
- 1/2 cup smooth peanut butter 135 g; natural one-ingredient works best
- 85 g white chocolate use a real bar with cocoa butter
- 45 g powdered sugar about 1/3 cup, more to taste
- 1 tsp vanilla extract
- 1/2 cup cold heavy cream 120 g
- 1 pinch salt skip if using salted peanut butter or butter
Topping
- 120 g strawberry or raspberry jelly about 1/3 cup; or use a thick fruit compote
Instructions
Crust
- Make the crumb base. Stir the crushed graham crackers with the melted butter until evenly moistened and sandy. Squeeze a handful — it should hold its shape. If it crumbles apart, add a little more melted butter.3 oz graham crackers, crushed, 3 tbsp unsalted butter, melted
- Press and chill. Divide between 9 muffin liners and press down firmly with the back of a spoon to pack the base. Chill while you make the filling.
Filling
- Whip the cream. Whip the cold heavy cream to medium peaks. Refrigerate it while you work on the rest.1/2 cup cold heavy cream
- Beat the cream cheese. In a separate bowl, beat the room-temperature cream cheese with the powdered sugar, vanilla, and salt until completely smooth, about a minute. Scrape down the bowl.8 oz full-fat cream cheese, room temperature, 45 g powdered sugar, 1 tsp vanilla extract, 1 pinch salt
- Warm the peanut butter. Warm the peanut butter in a double boiler until soft and loose — hot-ish, not hot. Natural one-ingredient peanut butter won't fully melt, but you want it warm and soft.1/2 cup smooth peanut butter
- Whisk in the peanut butter. Add the warm peanut butter to the cream cheese and whisk until smooth.
- Melt the white chocolate. In the same double boiler, melt the white chocolate. Pull it off the heat when it's about halfway melted and let the residual heat finish it, then whisk it into the cream cheese mixture.85 g white chocolate
- Taste and adjust. Taste the base and add more powdered sugar or salt if needed. It should read a touch too sweet at this stage — the whipped cream will mellow it.
- Fold in the cream. Fold the whipped cream into the mixture in 2–3 additions, until smooth and uniform with no white streaks.
- Fill the cups. Pipe or spoon the filling into the prepared liners, dividing evenly.
- Chill. Refrigerate at least 4 hours, ideally overnight, so the filling sets firm.
- Top and serve. Spoon the jelly over each cup and serve.120 g strawberry or raspberry jelly
Notes
- Macros calculated on the full ingredient list including jelly, using natural one-ingredient peanut butter; no per-serving adjustment.
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